0:00:02 > 0:00:06Summer - the most exciting time for the seasonal cook - has arrived.
0:00:06 > 0:00:09The shops are crammed full of Mother Nature's summer bounty
0:00:09 > 0:00:14and the choice of ingredients leaves me dizzy with ideas.
0:00:14 > 0:00:18Wow, wow, wow... Wow!
0:00:19 > 0:00:23I'm Valentine Warner. Chef by trade, greedy by nature.
0:00:26 > 0:00:29This summer I'm taking you on a foody tour around Britain,
0:00:29 > 0:00:33showing you exactly what to eat now.
0:00:33 > 0:00:35HE SHOUTS
0:00:35 > 0:00:37Now, I didn't expect that!
0:00:37 > 0:00:41Tonight, it's all about cooking for special occasions.
0:00:41 > 0:00:44I'll be sourcing summer's finest ingredients
0:00:44 > 0:00:47for when your cooking needs to impress...
0:00:47 > 0:00:49That is a summer belter.
0:00:50 > 0:00:53..chasing guinea fowl in Wiltshire for a special birthday lunch...
0:00:53 > 0:00:58It's got a very...hah!
0:00:58 > 0:01:03..turning a daytrip to the coast into a fishy food-fest with a beach barbecue...
0:01:03 > 0:01:06If it was any fresher, you'd have to spank it.
0:01:06 > 0:01:08..and giving you my top tips
0:01:08 > 0:01:12on how to keep your cool when preparing for your special occasion.
0:01:12 > 0:01:15Oh, yummy! Really yummy.
0:01:27 > 0:01:31Whether you're celebrating an anniversary, having some friends round to watch the match
0:01:31 > 0:01:33or inviting your in-laws to tea,
0:01:33 > 0:01:39I believe special occasions deserve to be celebrated with the finest food and drink.
0:01:42 > 0:01:47But upping the culinary stakes needn't be complicated, as summer brings an abundance
0:01:47 > 0:01:51of luscious produce into our shops and markets.
0:01:51 > 0:01:53The vibrant colours and fantastic flavours on offer
0:01:53 > 0:01:57make cooking for special occasions a joy.
0:01:58 > 0:02:02One of my favourite summer vegetables is the globe artichoke -
0:02:02 > 0:02:07serve braised in white wine and you're bound to impress.
0:02:07 > 0:02:11These artichokes are great for special occasions cos they're not used that often
0:02:11 > 0:02:17and they're fantastic and they've got a wonderful earthy, slightly truffly taste.
0:02:17 > 0:02:20When preparing artichokes, it's good to wear rubber gloves
0:02:20 > 0:02:24because they can make your hands taste incredibly bitter.
0:02:24 > 0:02:27My fingers taste like the stuff my cruel parents
0:02:27 > 0:02:30used to paint on my nails to stop me sucking my thumb.
0:02:32 > 0:02:35Snap off the outer leaves, trim and hoik out the choke with a teaspoon.
0:02:35 > 0:02:43Nip off the bottom and then just take the fibrous skin off the stem.
0:02:43 > 0:02:47Pop the artichokes into some lemony water to prevent them from discolouring.
0:02:47 > 0:02:51Next, saute some chopped carrots, celery, garlic and onion
0:02:51 > 0:02:56with coriander and fennel seeds, bay leaves and seasoning.
0:02:56 > 0:02:58Then add your star player.
0:02:58 > 0:03:04Just sneak the artichokes in among the sweated vegetables.
0:03:04 > 0:03:08It's very pretty in here - pink, orange,
0:03:08 > 0:03:10pale greens.
0:03:10 > 0:03:15Simmer in white wine for about half an hour and leave to cool.
0:03:15 > 0:03:19Serve at room temperature with a generous drizzle of good olive oil
0:03:19 > 0:03:22and a handful of parsley.
0:03:28 > 0:03:31That is truly delicious. Earthy, fragrant,
0:03:31 > 0:03:34slightly bitter, but in a really pleasant way.
0:03:35 > 0:03:38That is really sensational.
0:03:45 > 0:03:49If you're celebrating a special occasion with friends this summer,
0:03:49 > 0:03:53where better to do it than on Britain's beautiful coastline?
0:03:53 > 0:03:57Some of my most memorable meals have taken place on the beach.
0:03:57 > 0:04:01It's hard to beat fresh fish plucked straight from the water
0:04:01 > 0:04:03and cooked simply on a barbecue.
0:04:03 > 0:04:07I've come to Newquay in Cornwall to cook some of the local summer fish on offer
0:04:07 > 0:04:12and I've roped in a team of anglers to do the hard work.
0:04:14 > 0:04:16Using a variety of techniques,
0:04:16 > 0:04:20they'll be trying to catch as big a haul as possible.
0:04:20 > 0:04:24The deal is - they catch it, I'll cook it.
0:04:24 > 0:04:29Good morning, everyone, on what I hope will be a very fishy and eventful day.
0:04:29 > 0:04:33- Does it feel fishy today? - It feels very fishy. I can smell it in the air.
0:04:33 > 0:04:36The birds are looking quite active out there.
0:04:36 > 0:04:38Yeah, I saw the birds - they're all after something.
0:04:38 > 0:04:41Where there's little things, there'll be bigger things.
0:04:41 > 0:04:45So the idea is today that you go out and catch it
0:04:45 > 0:04:48and then you bring it back and I'll cook it.
0:04:48 > 0:04:50We're approaching it differently.
0:04:50 > 0:04:53- You're going out on your kayak. - I am. A sea kayak.
0:04:53 > 0:04:57You two are fishing from a boat. And you're spear fishing.
0:04:57 > 0:05:00Yeah, I'll be the one getting in the water, getting a bit chilly.
0:05:00 > 0:05:03But it seems like a nice day, visibility-wise.
0:05:03 > 0:05:05Hopefully there's some quarry for us.
0:05:05 > 0:05:08What are the kinds of fish that are going to come back today?
0:05:08 > 0:05:11We can look at things like pollock,
0:05:11 > 0:05:15gilt-head bream, couches bream, black bream,
0:05:15 > 0:05:19gurnard, ling, John Dory, if you're lucky -
0:05:19 > 0:05:22they actually breed out here during the summer.
0:05:22 > 0:05:26- We might even get an octopus. - That would be quite fun.
0:05:26 > 0:05:28It may surprise some people,
0:05:28 > 0:05:32but actually there's a lot of variety around here.
0:05:32 > 0:05:34- Yeah.- And very tasty.
0:05:34 > 0:05:36Well, that depends on you, doesn't it?
0:05:36 > 0:05:38THEY LAUGH
0:05:38 > 0:05:39Shall we get on with it?
0:05:39 > 0:05:42- Fishing time is precious. - Let's go catch some fish.
0:05:42 > 0:05:47Their oceanic shopping list has certainly whetted my appetite,
0:05:47 > 0:05:50though the fish I'm hoping for above all would be a sea bass.
0:05:52 > 0:05:54This wonderful meaty treat
0:05:54 > 0:05:57moves closer inshore with the warmer summer waters.
0:05:57 > 0:06:02If we could bag ourselves a freebie today, I'd be over the moon.
0:06:05 > 0:06:08My fishy gang are using every weapon at their disposal to try and land
0:06:08 > 0:06:10the best catch of the day.
0:06:10 > 0:06:12There's no knowing what they'll come back with
0:06:12 > 0:06:15and that does leave me with the slight dilemma
0:06:15 > 0:06:18of what to serve with our pot-luck fish supper.
0:06:22 > 0:06:25I'm going to make a really delicious char-grilled red pepper dish
0:06:25 > 0:06:29that goes fabulously well with all types of barbecue fishes.
0:06:29 > 0:06:31So, take a good pick of peppers,
0:06:31 > 0:06:35stick them straight onto the barbecue.
0:06:35 > 0:06:38The idea here is to really get them as blackened as possible.
0:06:38 > 0:06:43All the taste is in that lovely charriness.
0:06:43 > 0:06:47It's very hot, but I have a perverse joy
0:06:47 > 0:06:49in working with the pain.
0:06:50 > 0:06:55Out on the water, Katy and the guys' expertise is paying dividends.
0:06:55 > 0:06:57But if catching fish sounds too strenuous,
0:06:57 > 0:07:03seek out the day's freshest fish at the local fishmonger's instead.
0:07:06 > 0:07:10While the tide's creeping up behind me, I'm going to peel the peppers.
0:07:10 > 0:07:13They're nice and cool. Look how easily this comes away.
0:07:13 > 0:07:17Really simple. It just slides off and I can smell them.
0:07:17 > 0:07:19It's a sweet smell.
0:07:21 > 0:07:23Absolutely delicious.
0:07:23 > 0:07:25It's quite slimy work.
0:07:25 > 0:07:27It'd be tempting to wash the peppers,
0:07:27 > 0:07:29just to kind of rinse off any black bits,
0:07:29 > 0:07:32but don't do that or you'll rinse away
0:07:32 > 0:07:34all the lovely charred taste that you've achieved.
0:07:34 > 0:07:39Tear the skinned peppers into fat finger-sized strips,
0:07:39 > 0:07:41add the zest of a lemon and season.
0:07:41 > 0:07:44A really good grinding of black pepper - nothing wimpy here.
0:07:44 > 0:07:49Finely chop some fresh garlic, add a generous handful of capers
0:07:49 > 0:07:52and some chopped anchovy fillets.
0:07:52 > 0:07:55Finish off with a liberal glug of olive oil
0:07:55 > 0:07:58and some roughly torn mint and basil leaves.
0:07:58 > 0:08:01This is really ballsy stuff.
0:08:01 > 0:08:04It's sweet peppers, tangy capers and lemon,
0:08:04 > 0:08:09kind of really, "Argh!", anchovies
0:08:09 > 0:08:13and a real stab of garlic.
0:08:13 > 0:08:17It's not subtle cooking, but it's really tasty.
0:08:19 > 0:08:24The question is, just what am I going to be serving with my roasted red pepper salad?
0:08:24 > 0:08:26Oh, the mermaid returns.
0:08:28 > 0:08:30- I've got my legs back. - What's in the goody bag?
0:08:30 > 0:08:36- I caught about eight or nine mackerel. - Stiff as a board, super-fresh.- Yeah.
0:08:36 > 0:08:39That lovely green, shiny...
0:08:39 > 0:08:42I call them the tigers of the sea with that pattern.
0:08:42 > 0:08:44Look at that. Good offerings.
0:08:44 > 0:08:48- Thank you.- Go forth to the sea and clean your fishes.- I shall.
0:08:48 > 0:08:50The spear fisherman.
0:08:50 > 0:08:52I thought you were going to come out of the sea
0:08:52 > 0:08:54like Ursula Andress, holding a spear gun.
0:08:54 > 0:08:58- Nothing quite so elegant. - Look at those.
0:08:58 > 0:09:03Two fat pollock, expertly shot through the head.
0:09:03 > 0:09:07Spider crabs, which there's not much of a taste for in this country,
0:09:07 > 0:09:13but these are really good eating. Those are whopping great mussels.
0:09:13 > 0:09:18- Thank you very much.- My pleasure. - This is great. Ah. The boaters.
0:09:18 > 0:09:20G'day, Valentine.
0:09:20 > 0:09:22Wow, you've had a haul, guys.
0:09:22 > 0:09:25Let's have a look. Bring your box closer.
0:09:25 > 0:09:28- Stick it on the ground here. - Another fat pollock
0:09:28 > 0:09:34and another good fish but not seen a lot on the fish counters,
0:09:34 > 0:09:37a ballan wrasse. I think they're delicious.
0:09:37 > 0:09:41I've actually eaten a few myself and I think they're quite good.
0:09:41 > 0:09:42Well, we might not have got a bass,
0:09:42 > 0:09:46but we've got variety and we can have a mixed fish grill.
0:09:46 > 0:09:47That's today's special.
0:09:47 > 0:09:51It doesn't get more special than super-fresh fish
0:09:51 > 0:09:57and so long as you remember my two golden rules, it's super-simple to cook on the barbecue.
0:09:57 > 0:10:01If you put them on wet, it's guaranteed that they'll stick,
0:10:01 > 0:10:06so they should go on as dry as you can possibly get them.
0:10:06 > 0:10:08A good crusty layer of salt
0:10:08 > 0:10:14also helps the fish stay slightly raised off the barbecue grill.
0:10:16 > 0:10:19It's crucial not to overcook fish on the grill.
0:10:19 > 0:10:23That way you'll get the best of its wonderfully succulent flesh.
0:10:23 > 0:10:27The smell coming off this fish is really fantastic.
0:10:27 > 0:10:30Can we have some mackerel, guys? Mackerel ahoy!
0:10:32 > 0:10:36Couldn't get it fresher than that, eh, Valentine?
0:10:36 > 0:10:39If it was any fresher, you'd have to spank it.
0:10:39 > 0:10:41Help yourselves to a beer, by the way.
0:10:41 > 0:10:45- Shall we have these as a little starter?- I reckon, yeah.
0:10:45 > 0:10:49Pop a few of those open. So those can simply sit on the grill.
0:10:49 > 0:10:53If you're celebrating a special occasion with friends or family,
0:10:53 > 0:10:56it doesn't get much better than this.
0:10:56 > 0:10:59Fresh as you like, grilled on a beach barbecue.
0:10:59 > 0:11:01Mmm. That's absolutely perfect.
0:11:02 > 0:11:04Oh, my God.
0:11:04 > 0:11:07- Oh, my God.- Thanks for that, Colin.
0:11:07 > 0:11:10Colin? Come and have a mussel. Try that.
0:11:12 > 0:11:16They don't need anything on them at all.
0:11:16 > 0:11:18- Excellent.- They don't need a thing.
0:11:18 > 0:11:20With starters over, it's time for our main.
0:11:23 > 0:11:27Plates of beautifully barbecued mackerel, ballan wrasse and pollock
0:11:27 > 0:11:33laden with my cool roasted red pepper salad. Heavenly.
0:11:33 > 0:11:34Mmm.
0:11:34 > 0:11:38- It's good, isn't it?- Just completely melts in the mouth, that does.
0:11:38 > 0:11:41It's nice. It's really nice. Those peppers are nice as well.
0:11:41 > 0:11:42It's lovely.
0:11:44 > 0:11:48As we're tucking in, I spot a spear fisherman coming from the waters
0:11:48 > 0:11:52and it looks like he's caught something mighty special.
0:11:52 > 0:11:55You've got the one fish we've been looking for all day.
0:11:55 > 0:11:57Where did you get that?
0:11:57 > 0:11:59Just out there, about 20 metres out.
0:11:59 > 0:12:04This guy has just come out of the water
0:12:04 > 0:12:06and he's got a bass.
0:12:06 > 0:12:09- If I cook it for you, could we put it on our barbecue?- Of course.
0:12:09 > 0:12:12- Would you like to come and eat? - Yeah. Sure thing.- Great.
0:12:12 > 0:12:14- Well done, dude.- No worries.
0:12:16 > 0:12:18What better way to finish the day
0:12:18 > 0:12:22than with my all time favourite summer fish, the sea bass?
0:12:24 > 0:12:26- You ordered the bass.- Lovely.
0:12:26 > 0:12:29- There you go.- Can I just pick at a bit?- Yeah, pick at a bit.
0:12:29 > 0:12:33Well done, by the way. You're a genius.
0:12:33 > 0:12:38That is nice. You couldn't get more fresher as well, eh?
0:12:38 > 0:12:40Really firm,
0:12:40 > 0:12:41really meaty.
0:12:41 > 0:12:46You can actually taste a slight kind of crabbiness to it
0:12:46 > 0:12:48from all the shellfish it's picked up,
0:12:48 > 0:12:51as well as the other little fishes it hunts in the sea.
0:12:51 > 0:12:53It's an amazing tasting fish.
0:12:53 > 0:12:55Absolutely delicious.
0:13:01 > 0:13:05You don't need to go to the seaside to enjoy fabulous fish.
0:13:05 > 0:13:09Here's a simple sea bass recipe that brings the beach into your kitchen
0:13:09 > 0:13:11and makes a really special snack.
0:13:12 > 0:13:15Thinly slice a red onion, plunge in boiling water
0:13:15 > 0:13:21with bay leaves and peppercorns and leave to soften for 30 seconds.
0:13:21 > 0:13:26Dice a couple of avocados, add a squeeze of lime juice,
0:13:26 > 0:13:30a poky green chilli, some fragrant coriander
0:13:30 > 0:13:32and a dash of sunflower oil.
0:13:35 > 0:13:38Drain the onions, smother in the juice of an orange and lime
0:13:38 > 0:13:40and sprinkle with dried oregano and salt.
0:13:43 > 0:13:48Leave for an hour and they'll turn a punky electric pink.
0:13:49 > 0:13:53Sprinkle the sea bass with a perky cumin and chilli seasoning,
0:13:53 > 0:13:56then grill for about five minutes.
0:13:58 > 0:14:02Layer the ingredients onto a warm tortilla and indulge in these
0:14:02 > 0:14:07ludicrously tasty bass tacos with pickled pink onions.
0:14:13 > 0:14:15Wow-ee.
0:14:22 > 0:14:24Preparing for that special occasion
0:14:24 > 0:14:27can leave you feeling hot and bothered,
0:14:27 > 0:14:29especially when the temperature is soaring
0:14:29 > 0:14:32and your kitchen is the hottest room in the house.
0:14:36 > 0:14:40But keep your cool by following these three simple recipes
0:14:40 > 0:14:42that can be prepared in advance.
0:14:44 > 0:14:48Jazz up a gin and tonic with emerald green cucumber ice cubes.
0:14:48 > 0:14:53This is a way to make a refreshing drink even more refreshing.
0:14:53 > 0:14:57Use blended cucumbers pushed through a sieve
0:14:57 > 0:15:00to collect a luscious green juice, then freeze.
0:15:00 > 0:15:03All you have to do, take it out, make someone a drink
0:15:03 > 0:15:07and they've got fantastic, vivid green ice cubes in it
0:15:07 > 0:15:10which will impart their lovely cucumberiness.
0:15:13 > 0:15:17For an extra-special starter, try a refreshing chilled soup.
0:15:17 > 0:15:21Gazpacho - fantastic thing to give for a special occasion.
0:15:21 > 0:15:25It needs to sit around, so it's something you can prepare well in advance,
0:15:25 > 0:15:28put it in the fridge and let it get on with it.
0:15:28 > 0:15:31And it's so simple there's no cooking required.
0:15:31 > 0:15:36Blend tomatoes, peppers, garlic, cucumbers, bread and red onions
0:15:36 > 0:15:39with sherry vinegar, olive oil and salt.
0:15:39 > 0:15:40Give it a good taste.
0:15:45 > 0:15:46That's sensational.
0:15:46 > 0:15:52Serve with croutons, fresh green peppers and grated hard-boiled egg.
0:15:52 > 0:15:55Give it a try. You'll love it.
0:15:55 > 0:15:59Another great thing to have up your sleeve for a special occasion
0:15:59 > 0:16:02is home-made pickles and these pickled peaches are great
0:16:02 > 0:16:07with cold slices of ham or one of those really poky cheddars that
0:16:07 > 0:16:09make the roof of your mouth go, "Ptt ptt!"
0:16:09 > 0:16:13Skin and stone ripe peaches and gently simmer
0:16:13 > 0:16:18in a mixture of sugar, red-wine vinegar, shallots and spices.
0:16:18 > 0:16:20After a few minutes,
0:16:20 > 0:16:23remove the peaches, reduce the sauce to a syrup,
0:16:23 > 0:16:27then cover the fruit in that gloriously sticky, aromatic liquor.
0:16:29 > 0:16:34Really yummy. It makes for a memorable ploughman's.
0:16:34 > 0:16:39A poncier ploughman's, but a memorable ploughman's nonetheless.
0:16:44 > 0:16:48The lush grasses of summer make for some of the tenderest and tastiest meats around.
0:16:48 > 0:16:53One of my favourite summer delicacies is guinea fowl.
0:16:53 > 0:16:57Guaranteed to rise to that special occasion,
0:16:57 > 0:17:02right now they're plump, juicy and ripe for the plucking.
0:17:02 > 0:17:05Guinea fowl is a special bird. It's so delicious -
0:17:05 > 0:17:08a bit like chicken but chicken with intrigue and attitude
0:17:08 > 0:17:11and we really should be eating more of them.
0:17:13 > 0:17:15In West Africa, where it originates from,
0:17:15 > 0:17:18guinea fowl is considered a real delicacy.
0:17:18 > 0:17:21But in a West African restaurant down the road from my flat,
0:17:21 > 0:17:24guinea fowl has never appeared on the menu
0:17:24 > 0:17:26because head chef Damaris James
0:17:26 > 0:17:29doesn't believe that the birds exist in the UK.
0:17:31 > 0:17:34I'm taking her to Woolley Park Farm in Wiltshire
0:17:34 > 0:17:39to show her that British guinea fowl are alive and pecking.
0:17:39 > 0:17:41Damaris, we're here to convince you that there are
0:17:41 > 0:17:43good guinea fowl in this country.
0:17:43 > 0:17:46I don't believe there are guinea fowls in England
0:17:46 > 0:17:48because I haven't seen one myself.
0:17:48 > 0:17:50They are here.
0:17:50 > 0:17:52You're not convinced, are you?
0:17:52 > 0:17:55I'm not really, until I see them myself.
0:17:55 > 0:17:57Are you expecting me to say, "This is a guinea fowl,"
0:17:57 > 0:18:00and you're going to say, "That's not a guinea fowl..."
0:18:00 > 0:18:03When I see guinea fowl, I know guinea fowl, of course.
0:18:05 > 0:18:07We're meeting guinea fowl farmer Roz Candy
0:18:07 > 0:18:09and her trusty mutt, Basil.
0:18:09 > 0:18:12I can't wait to see the look on Damaris's face
0:18:12 > 0:18:13when they all run out.
0:18:13 > 0:18:18- Yeah. They like the freedom of being outdoors.- Oh, right. Yes!
0:18:18 > 0:18:21This is guinea fowl.
0:18:21 > 0:18:23- Oh, right.- All right, guys.
0:18:23 > 0:18:26- Are you happy now? - Yes. This is guinea fowl.
0:18:26 > 0:18:31- Are you sure it's guinea fowl? - I know this is guinea fowl.
0:18:31 > 0:18:33Definitely? 100%?
0:18:33 > 0:18:35This is African guinea fowl.
0:18:35 > 0:18:36Yeah. I believe it.
0:18:39 > 0:18:41SHE LAUGHS
0:18:41 > 0:18:43Do you think they look tasty?
0:18:43 > 0:18:46I think they look very tasty. Very, very tasty.
0:18:46 > 0:18:49And so they should be.
0:18:49 > 0:18:54Guinea fowl love nothing more than foraging in hedgerows for bugs and insects,
0:18:54 > 0:18:57which makes for a meat packed full of flavour.
0:18:57 > 0:19:03I want to have a close-up inspection of one of these beauties for myself.
0:19:03 > 0:19:08Do you think if I dived into the hedge, I might be able to get one?
0:19:08 > 0:19:12By all means give it a go, but I can't wait to see this.
0:19:14 > 0:19:17THEY LAUGH
0:19:19 > 0:19:22Oh, he's going straight in between some thistles.
0:19:25 > 0:19:28No, there's no way.
0:19:28 > 0:19:30Stealth manoeuvres aren't working.
0:19:30 > 0:19:33It's time for guerrilla tactics.
0:19:33 > 0:19:35Go on. Go before they come. Run!
0:19:40 > 0:19:42THEY LAUGH
0:19:47 > 0:19:49Get it!
0:19:49 > 0:19:53If you'd rather avoid thistles, you can get guinea fowl
0:19:53 > 0:19:56at your local butcher's and in some good supermarkets.
0:20:02 > 0:20:05I'd like to have shown you a guinea fowl. They're so beautiful with
0:20:05 > 0:20:11their blue faces and their spotted frocks, but they're too fast for me.
0:20:11 > 0:20:15Back in south-east London, I'm thrilled to see
0:20:15 > 0:20:20great British guinea fowl taking pride of place in Damaris's kitchen at last.
0:20:20 > 0:20:24So Damaris, here we are in your kitchen in your restaurant.
0:20:24 > 0:20:27So now you know you can get them here,
0:20:27 > 0:20:29- you've got lots of ideas going round?- That's right.
0:20:29 > 0:20:33I saw you doing deals with Roz yesterday.
0:20:33 > 0:20:35Yes, I was.
0:20:35 > 0:20:40You were straight on the phone to your husband doing deals with Roz.
0:20:40 > 0:20:43- That's right.- Are we looking out for Damaris's guinea roasts?
0:20:43 > 0:20:45- That's right.- Good.
0:20:45 > 0:20:48Damaris and I are going head to head in a cook-off
0:20:48 > 0:20:51to see who can serve up the best guinea fowl dish
0:20:51 > 0:20:54for her daughter's birthday lunch.
0:20:54 > 0:20:58I'm going to be cooking West African peanut soup
0:20:58 > 0:21:02with guinea fowl and you'll love to eat that.
0:21:02 > 0:21:05I'm going for roasted guinea fowl with tarragon sauce.
0:21:05 > 0:21:09Damaris starts by chopping the guinea fowl into bite-size pieces.
0:21:11 > 0:21:12- Whoops!- Wow-ee.
0:21:12 > 0:21:16This is getting scary in here.
0:21:16 > 0:21:21Then she adds a sliced onion, two plump ripe tomatoes,
0:21:21 > 0:21:25a super-spicy scotch bonnet chilli and a glug of water.
0:21:25 > 0:21:29Leaving it to simmer, I'm helping her prepare the peanuts.
0:21:29 > 0:21:33We've cooked these fresh peanuts, toasted them,
0:21:33 > 0:21:39giving them a good rub to get the skins off and then, Damaris,
0:21:39 > 0:21:43- we're going to blend them into a paste, yeah?- That's right.
0:21:46 > 0:21:50Damaris removes the tomatoes and pepper from the pot,
0:21:50 > 0:21:55blends to a puree, adds the crushed peanuts and then pours the mixture back in with the guinea fowl.
0:21:58 > 0:22:02Careful. Very hot. How is it?
0:22:02 > 0:22:05That is absolutely delicious.
0:22:06 > 0:22:09And the chilli has just got a very...
0:22:09 > 0:22:11THROATY, CRACKLING NOISE
0:22:11 > 0:22:14- ..but not, "Argh!"- Hot, yeah. - That's really fantastic.
0:22:14 > 0:22:20I've got stiff competition here for best birthday dish, but I'm confident
0:22:20 > 0:22:26that my summery roast guinea fowl is a serious contender to Damaris's West African speciality.
0:22:26 > 0:22:30Rub the birds with lots of soft butter, season,
0:22:30 > 0:22:34and roast in a hot oven for 35-40 minutes.
0:22:34 > 0:22:39Once roasted, add a good teaspoon of flour to the juices in the pan
0:22:39 > 0:22:40and whisk vigorously.
0:22:42 > 0:22:45Wine. A little one for you?
0:22:45 > 0:22:47- Where is my glass? - Where is your glass?
0:22:47 > 0:22:52Add a good glug of white wine, the juice of half a lemon
0:22:52 > 0:22:55and a generous splash of cream.
0:22:55 > 0:22:58Strain the sauce through a sieve and bring to a gentle simmer.
0:22:58 > 0:23:02Lastly, add finely chopped fresh tarragon
0:23:02 > 0:23:04to give it a liquorice kick.
0:23:07 > 0:23:09Do you think your daughter's going to like this,
0:23:09 > 0:23:11compared to the West African version?
0:23:11 > 0:23:17- I think she's going to like mine best.- That doesn't fill me with a huge amount of confidence.
0:23:20 > 0:23:21It's not too hot.
0:23:25 > 0:23:26It's nice.
0:23:26 > 0:23:30- It's nice.- But not as good as that?
0:23:30 > 0:23:32It's a different thing, isn't it?
0:23:32 > 0:23:34- Yeah.- OK.- Don't worry.
0:23:34 > 0:23:38- I'm not worried. I'm a bit disappointed, in fact.- Don't be!
0:23:38 > 0:23:43Let's hope the birthday party guests give me a better response.
0:23:51 > 0:23:54Guys, what do you think? Do you like the tarragon?
0:23:54 > 0:23:58Well, I would say it's actually very different.
0:23:58 > 0:24:01However, it's really tasty.
0:24:01 > 0:24:04Well, I have to say today, that gets my vote.
0:24:04 > 0:24:07- Oh, I'm sorry.- Mine too.
0:24:07 > 0:24:10- Well done, well done, well done. - You win.
0:24:12 > 0:24:13Happy birthday!
0:24:13 > 0:24:17- Thank you very much. - Happy birthday.- Thank you!
0:24:23 > 0:24:26If guinea fowl has got your juices flowing,
0:24:26 > 0:24:28why not try it southern fried?
0:24:30 > 0:24:34Dip the pieces into beaten egg and evaporated milk,
0:24:34 > 0:24:38coat with a herb mix of flour, oregano, thyme, rosemary,
0:24:38 > 0:24:41white and cayenne pepper, then deep fry in sunflower oil
0:24:41 > 0:24:43for 20 minutes or so.
0:24:47 > 0:24:49Turn the guinea fowl pieces regularly
0:24:49 > 0:24:53until they're a rich golden-brown colour, then remove and devour.
0:25:01 > 0:25:03Bloody hell, that's good.
0:25:07 > 0:25:10If you want to make a special meal this week,
0:25:10 > 0:25:13here's what you should be buying in the shops and markets.
0:25:15 > 0:25:19Cutting a dash on the fishmonger's ice is tasty trout.
0:25:19 > 0:25:23It's closer in flavour and texture to wild salmon,
0:25:23 > 0:25:25but far less expensive.
0:25:25 > 0:25:27Add a touch of class to your creations
0:25:27 > 0:25:30with the last new potatoes of the season.
0:25:30 > 0:25:35Look for unwashed ones - they're usually much fresher.
0:25:35 > 0:25:39For unforgettable summer desserts, how about gooseberries?
0:25:39 > 0:25:42They make wobbling jellies, fabulous fools,
0:25:42 > 0:25:46tart ice creams and delectable jams.
0:25:46 > 0:25:49Or why not buy ripe, juicy apricots?
0:25:49 > 0:25:52Wonderful in lunch-boxes but even better
0:25:52 > 0:25:56in one of my favourite summer puddings - apricot upside-down tart.
0:25:56 > 0:25:59A pud that's guaranteed to wow your guests.
0:25:59 > 0:26:02Although it's called apricot upside-down tart,
0:26:02 > 0:26:05I think it should be called apricot face-down tart
0:26:05 > 0:26:08because it's pretty hard not to eat the whole thing
0:26:08 > 0:26:10and then in piggy remorse you'll just have to
0:26:10 > 0:26:13go and lie down on the floor, groaning.
0:26:13 > 0:26:18Start by halving and stoning eight or nine juicy apricots.
0:26:18 > 0:26:21Then make the butterscotch sauce.
0:26:21 > 0:26:24Add caster sugar, a splash of water and stick on a high heat.
0:26:24 > 0:26:27Once the sugar's browned,
0:26:27 > 0:26:32add some chopped butter and let it melt into a deep golden caramel.
0:26:32 > 0:26:37Take the apricots and pop them in, cut side down.
0:26:38 > 0:26:43Cover the little fellas with a snug pastry blanket, dot with small knobs of butter
0:26:43 > 0:26:44and sprinkle with sugar.
0:26:44 > 0:26:46Then put in the oven for about 35 minutes
0:26:46 > 0:26:51and finally, prepare to turn out this fabulous tart.
0:26:53 > 0:26:54Oh, look at that. Fantastic.
0:26:54 > 0:26:59I'd like to leave this to cool, so it's at room temperature
0:26:59 > 0:27:02but I just can't resist having a little bite.
0:27:02 > 0:27:05It's fantastic with creme fraiche - but put it in a nice jug.
0:27:05 > 0:27:08I'm always just putting the plastic pot on the table
0:27:08 > 0:27:10and it winds my mother up all the time.
0:27:10 > 0:27:14Another thing my mother would really disapprove of
0:27:14 > 0:27:17is eating off a knife, and this is going to be hot. Hold on.
0:27:27 > 0:27:30And another thing that wouldn't go down well,
0:27:30 > 0:27:32talking with my mouth full.
0:27:32 > 0:27:36Rich, sweet, crispy, apricoty.
0:27:36 > 0:27:38So easy to make.
0:27:38 > 0:27:40That is a summer belter.
0:27:41 > 0:27:45Now you know what to eat and how to make it extra special,
0:27:45 > 0:27:48get your friends and family together
0:27:48 > 0:27:51and gorge yourselves silly on these summer delights.
0:27:56 > 0:28:01Next week it's all about long, lazy, summer lunches.
0:28:01 > 0:28:04I'll be foraging for herbs in the hedgerows.
0:28:04 > 0:28:05Go on. Open wide.
0:28:05 > 0:28:07There you are, darling. Yum yum!
0:28:07 > 0:28:10Cooking fresh garden peas with a very special ingredient.
0:28:10 > 0:28:13It is very, very nice and tasty.
0:28:13 > 0:28:17Gerald, I have to say that you've made my year.
0:28:17 > 0:28:20And making the perfect light summer dessert.
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